OLD-FASHIONED EGG FU YUNG

      Title: OLD-FASHIONED EGG FU YUNG
  Categories: Oriental, Cheese/eggs
       Yield: 4 Servings
  
       5 lg Eggs; slightly beaten
     1/2 ts Salt
       4 tb Peanut or corn oil
            - (or more if needed)
       3    Shallots; trimmed
            - cut lengthwise,
            - into thin slices
       2    Garlic cloves; finely minced
       2 oz Fresh snow peas
            - cut diagonally
            - into thin slices
       1 c  Bean sprouts; tails removed,
            - blanched and drained
       4 oz Small bay shrimp
     1/2 lb Barbecued pork; diced
       1 tb Chopped Coriander leaves
            -=OR=- Green onions
 
 MMMMM---------------------EGG FU YUNG SAUCE--------------------------
     3/4 c  Chicken stock
   1 1/2 ts Oyster sauce
     1/4 ts Sugar
       1 pn White pepper
       1 ts Cornstarch; mixed with
       1 tb Water
       3 dr Asian sesame oil
  
   IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
   preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat
   sides. When hot, add shallots and garlic, stir-fry for 30 seconds.
   Increase to high heat, add snow peas, seconds later, bean sprouts;
   quickly stir-fry for almost 1 minute or until vegetables are tender
   but still crisp. Toss in the shrimp and barbecued pork; stir-fry for
   30 seconds to heat through. Remove from the heat. Add coriander to
   beaten eggs; mix together. Reheat wok over medium-high heat until
   hot. Add remaining 2 tablespoons oil and when hot, pour in 1/3 cup of
   egg mixture. Fry until bottom is golden brown and the edges are crisp
   (about 1 minute). Turn patty over and brown other side (about 45
   seconds to a minute). Remove and keep warm. Fry remaining egg mixture
   in same manner, adding more oil if needed. Arrange omelets on a
   serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or
   serve omelets plain sprinkled with soy sauce. Top with fresh
   coriander leaves. After frying omelets, pour off all the oil. Set wok
   over high heat, add chicken stock, oyster sauce, sugar and white
   pepper; bring to a boil. Stir in cornstarch mixture until sauce
   thickens (about 30 seconds). Add sesame oil. Makes about 1 cup.
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